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nut free rich thai dip with broccoli trees made with sunflower seed butter

Rich Thai Dip with Broccoli Trees from Eat Dairy Free by Alisa Fleming

While I truly enjoy this savory, sweet, and spicy thick dip with steamed broccoli, it also goes nicely with bell pepper strips, baby carrots, snap peas, or blanched cauliflower.

Course Appetizer, Side Dish, vegetables
Cuisine Asian, Thai
Keyword broccoli, thai dip
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 148 kcal
Author Alisa Fleming

Ingredients

  • 3 or 4 broccoli crowns
  • 1/2 cup cooked mashed sweet potato see Sweet Potato Tips below
  • 6 tablespoons creamy unsalted almond butter use sunflower seed or pumpkin seed butter for nut free
  • 2 to 2 1/2 tablespoons lime juice or rice vinegar
  • 2 tablespoons non-GMO soy sauce wheat-free tamari (for gluten free), or coconut aminos (for soy free)
  • 2 tablespoons coconut sugar or loosely packed brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon minced or grated fresh ginger
  • 1/8 teaspoon crushed red pepper
  • Water or unsweetened plain dairy-free milk beverage as needed

Instructions

  1. Cut the broccoli into stalks and steam for 3 to 5 minutes. For dipping purposes, broccoli stalks that are relatively crisp-tender work best.
  2. Put the sweet potato, nut butter, 2 tablespoons lime juice or vinegar, soy sauce, sweetener, oil, ginger, and crushed red pepper in your blender or food processor and blend until smooth, about 1 minute. Taste, and if desired, blend in the remaining 1/2 tablespoon lime juice or rice vinegar.
  3. Serve the dip immediately with the steamed broccoli stalks, or cover and refrigerate it for 1 hour to thicken before serving. If it becomes too thick, whisk in water or milk beverage, 1 teaspoon at a time, to thin.
  4. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Recipe Notes